| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats, Grains |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
tb |
Fresh parsley, chop |
| 2 |
c |
Ex-heavy mayonnaise |
| 5 |
tb |
Worcestershire sauce |
| 2/3 |
ts |
Cayenne |
| 3 |
tb |
Old Bay Seasoning |
| 2/3 |
ts |
White pepper |
| 1 1/2 |
lg |
Eggs |
| 7 |
oz |
Cracker meal |
| 3 |
lb |
Lump crabmeat, pick over |
| 1/2 |
c |
Drawn or clarified butter |
|
|
LEMON BASIL MAYONNAISE |
| 2 |
c |
Heavy mayo |
| 2 |
tb |
Fresh basil, chop |
| 1/4 |
c |
Lemon juice |
| 1 |
tb |
Dijon-style mustard |
| 2/3 |
ts |
White pepper |
|
|
MUSTARD MAYONNAISE |
| 2 |
c |
Heavy mayo |
| 1/2 |
c |
Dry mustard |
| 1/2 |
c |
Champagne vinegar |
| 1/2 |
c |
Grainy mustard |
| 1/4 |
c |
Worcestershire |
| 1/4 |
c |
Light brown sugar |
INSTRUCTIONS
CAKES-In a bowl combine well parsley, mayo, Worcestershire and
seasonings. Add eggs and cracker meal and combine well. Add crabmeat
and combine gently. Form lightly into 12 patties. Preheat oven to
450~. In a castiron skillet heat butter over moderately high heat
until hot but not smoking. Cook cakes, turning, until lightly
browned. Put cakes on a baking sheet and bake for 10 minutes. Serve
with MAYONNAISE-Combine ingredients for each mayonnaise and serve
with cakes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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